Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda

master's thesis

• Title (english): Changes of antioxidant activity in chestnut honey after heat treatment
• Author: Darija Vukičević
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2012-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

: Tijekom ovog istraživanja analizirano je 8 uzoraka kestenovog meda, netretiranih i zagrijavanih 5 minuta pri 90°C. Određen je udio ukupnih fenola modificiranom Folin-Ciocalteu metodom te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Prosječan udio ukupnih fenola u netretiranim uzorcima iznosio je 206,26 ± 10,90, odnosno 217,90 ± 14,96 mg GAE/kg u uzorcima kestenovog meda zagrijavanim 5 minuta pri 90°C. Antioksidacijska aktivnost određena DPPH metodom iznosila je 75,47 ± 21,48, a u slučaju tretiranih uzoraka 76,91 ± 22,88 mg/mL. FRAP vrijednost netretiranih uzoraka kestenovog meda iznosila je prosječno 283,18±8,20, dok je u slučaju tretiranih uzoraka prosječna FRAP vrijednost bila 253,87 ± 7,27 M Fe(II) 10%-tne otopine meda. Zagrijavanje 5 minuta pri 90°C ne utječe statistički značajno (p > 0,05) na promjene ispitivanih parametara, odnosno na antioksidacijski kapacitet kestenovog meda.

Abstract (english)

During this research 8 samples of chestnut honeys have been analysed which were untreated, and heated for 5 minutes at 90°C. Phenolic content was determined by the modified Folin-Ciocalteu method and antioxidant activity by two methods, DPPH and FRAP method. Average amount of total phenols in untreated samples was 206,26 ± 10,90, and 217,90 ±14,96 mg galic acid/kg of honey in chestnut honeys which were heated for 5 minutes at 90°C. Antioxidant activity determined by DPPH method was 75,47 ± 21,48, and in case of treated samples 76,91 ± 22,88 mg/mL. FRAP value for untreated samples of chestnut honeys averages at 283,18 ± 8,20, while in case of treated samples, average FRAP value was 253,87 ± 7,27 M Fe (II) 10% solution of honey. Heating samples for 5 minutes at 90°C does not have statistical significant (p > 0,05) impact on measured parameters, the antioxidant capacity of chestnut honey.

• Keywords: antioksidacijska aktivnost; DPPH; FRAP; med; ukupni fenoli
• Keywords (english): antioxidative activity; DPPH; FRAP; honey; phenolic content
• Language: croatian
• URN:NBN: urn:nbn:hr:159:386492
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-10 10:04:59